Hello sunshine!

I love eggplant! Actually, one of my dogs is called Eggplant. 😉 And as this vegetable´s season is coming to an end, although you can find it all year round in the supermarket, I am using this opportunity to share with you my recipe of stuffed eggplant! By the way, this recipe was part of the first edition of my Workshop Vegetarian Cuisine – Level I. 🙂


Stuffed Eggplant (serves 2-4 people)


  • 2 medium eggplants
  • 10 champignon mushrooms
  • 1/2 red bell pepper
  • 1 onion
  • 2 garlic cloves
  • 1 ½ tsp of sea salt
  • ½ tsp of ground cumin
  • ½ tsp of turmeric
  • Ground black pepper to taste
  • Parsley to taste
  • Extra virgin olive oil to taste



  1. Preheat the oven to 180°C
  2. Cut the eggplants in half, remove the flesh with the help of a tablespoon and add a bit of lemon juice so it doesn´t oxidize
  3. Place the peels on a baking tray greased with olive oil and add a bit of salt to them
  4. Peel and chop the onion and garlic
  5. Cut the flesh of the eggplants and the bell pepper into cubes
  6. Clean the mushrooms with a mushroom brush or a kitchen towel lightly moistened and finely slice them
  7. Place the onion, garlic, eggplants and bell pepper on a frying pan with a drizzle of olive oil and add the salt. When the eggplant starts to become tender add the mushrooms and stir
  8. Next add the cumin, turmeric and black pepper. When the eggplant is cooked turn off the heat
  9. Stuff the eggplants with this mixture and place the tray inside the oven for around 30 minutes or until the peels are tender
  10. Take the eggplants out of the oven and add a bit of chopped parsley on top


This dish goes great with quinoa and a salad.


Bon appétit! 🙂


Nurture yourself,





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